Natte Valleij

Simonsberg-Paarl Cinsault

standard courier: 3 working days

Sold by: Publik

R 300

Ready to ship   available1 X 18

750 ml (Standard)

2017


Cultivar:

100% Cinsault

Country:

South Africa

Rating:

92 Points - Tim Atkin

Specifications:

13.50% alc vol Sugar g/l: 1.8
Type: Red Wine Cellaring Potential: 6 yrs
Origin: Paarl Appellation: Simonsberg

Tasting Notes:

Perfumed and elegant with lovely cherry notes and a certain earthiness. On the palate the liveliness is evident with beautiful fruits continuing from the nose. The tannins are fine with a respectable depth to the palate, which will keep this wine for many years to come.

Cherry
Cherry

Raspberry
Raspberry

Spices
Spices

Earthiness
Earthiness

Cinsault was once the most widely planted cultivar in South Africa. It adapted well to our environment and helped produced some of the Cape's great blends of yester year. The mere reason that Prof Perold used it in in breeding Pinotage is testament to its success in our soils. It has since fallen from popularity. The all too often story of the unrelenting drive of “consumerism”. Wine growers instead of planting what history had told them would work, where instead dictated to by global wine trends. It has been said that Cinsault is the best cultivar at expressing Terrior and this began our exploration of Cape Cinsault.

These bush vines are the youngest in the collective, planted on decomposed granite in 1993. They face North-West in the lee of the Simonsberg Mountain overlooking the small village of Klapmuts with the rolling hills of the Swartland as an imposing backdrop.

Picked in early February and the first of our Cinsault blocks to arrive at the cellar. Destalked and 10% of the stems are added back into the fermentation tank. Fermentation spans 10 days with only manual pigeage allowing for a very sensitive extraction. The wine is then gently pressed in our manual basket press.

Malolactic fermentation occurs naturally in 2500L French foudre, named Maria. It is aged for 12 months in foudre.

Food pairing

Goes well with pork ribs or pork chops, beef carpaccio and cheese.

Beef Charcuterie Hard Cheese Pork
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